ΠΕΡΙΓΡΑΦΗ

Training Needs Analysis Before developing the training content, we must understand the specific needs of the participants and sushi industry trends. The key training needs include:

Skill Development: Sushi chefs and culinary professionals need to stay updated on evolving techniques and trends to remain competitive.

Knowledge of New Ingredients: The emergence of new, innovative ingredients that offer health benefits, sustainability, and unique flavors.

Understanding of Fusion Sushi: With increasing global influences, there’s a demand to blend traditional Japanese sushi with international cuisines.

Customer Preferences: As diners’ expectations change, there is a need to understand consumer-driven trends such as plant-based sushi, eco-conscious dining, and visually appealing presentations.

Sustainability Practices: Sushi chefs must adapt to eco-friendly practices like reducing fish consumption, sustainable sourcing, and minimizing waste.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

Training Objectives 

By the end of the training session, participants will be able to:

• Understand Modern Sushi Trends: Learn about global trends such as fusion sushi, plant-based sushi, and the impact of sustainable practices.
• Master New Techniques: Practice and integrate modern sushi preparation techniques that incorporate new ingredients, presentation styles, and fusion influences.
• Identify and Utilize New Ingredients: Explore and effectively use trending ingredients (alternative proteins, plant-based alternatives, locally sourced fish) to enhance flavor, presentation, and sustainability.
• Create Fusion Dishes: Combine traditional sushi-making techniques with flavors and techniques from other cuisines.
• Understand Customer Preferences: Gain insights into changing customer tastes, preferences for visual appeal, and trending dietary preferences like veganism.
• Apply Sustainable Practices: Implement strategies for sustainable sushi-making, including reducing food waste and using eco-friendly ingredients.
• Innovate and Experiment: Encourage creativity and experimentation in sushi preparation, allowing chefs to create unique, trend-driven sushi offerings.

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

This program is designed for cooks and chefs who are related with Food Industry operations at Hotels , Restaurants or Catering Establishments.

ΠΕΡΙΣΣΟΤΕΡΕΣ ΠΛΗΡΟΦΟΡΙΕΣ

Trainer: Executive Chef Ιωάννης Γιακουμίδης